This recipe was created by Jo-Anna Rooney from A Pretty Life Blog
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8 servings
Ingredients:
1 lb Italian sausages (about 6 sausages)
1 large onion, diced
3 cloves garlic, minced
5 carrots, diced
2 celery sticks, diced
4 large potatoes, diced
1 tsp salt
1/4 tsp ground black pepper
1 tsp Italian seasoning
1 tsp dry mustard
1 tsp paprika
4 tbsp flour
6 cups chicken broth
1 bay leaf
1 tsp hot sauce
1 cup cream or milk (see tips)
2 cups shredded old white cheddar cheese
Directions:
- If you are using sausages, remove the casings.
- In a large soup pot over medium heat add the ground Italian sausage and cook until lightly browned.
- When the sausage has cooked, use a slotted spoon to transfer the sausage to a bowl and set aside.
- In the same pot, keep the drippings and add the onions, garlic, carrots, celery and potatoes. If there are not enough drippings, add 2 tbsp of vegetable or olive oil.
- Sauté until the onions are soft but not browned.
- Add the seasonings: salt, pepper, Italian seasoning, dry mustard and paprika. Stir and cook for about 2 minutes.
- Add the 4 tbsp of flour, stir and cook for about 2 minutes.
- Add the chicken broth, bay leaf, hot sauce and cooked Italian sausage.
- Simmer over low-medium heat until the soup thickens and the potatoes are cooked, about 20 minutes.
- Stir in the cream and simmer for 5 minutes.
- Remove the bay leaf.
- Add the shredded cheese, stir until the cheese is melted.
- Serve and enjoy!
